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Tag Archives: vegan curry

November means the end of garden season in this area, which means we ended up with several baskets of green tomatoes. And let’s be real, you can only eat so many fried green tomatoes before you get bored. So we made curry. The tart green tomatoes are a nice counterpoint against the spicy curry and sweet mangoes. This dinner comes together in a few minutes, and is great served over grains (we made a brown rice/quinoa blend) or you could add it to a wrap. It’s also a super fast and flavorful dinner if you have guests over the long weekend.Green Tomato Curry

1 Tbl. coconut oil (or other heat-safe oil)

2 small onions, chopped

3 cloves garlic, minced

3 cups green tomatoes, chopped

1 1/2 tsp. curry powder

1 tsp. cumin

1 tsp. turmeric

pinch cinnamon

pinch red pepper flakes

salt and pepper, to taste

1 large mango, peeled, de-seeded and cubed

In a large skillet, melt coconut oil over medium-high heat for about one minute to coat pan. Add onions and garlic. Saute two to four minutes, to wilt. Add green tomatoes, curry powder, turmeric, cinnamon, red pepper flakes and salt/pepper if using. Cook, stirring often, about 5 to 7 minutes until everything is lightly browned and coated in tomato juice and spices. The tomatoes sort of make their own sauce. Stir in cubed mangoes and serve warm over grains or in a wrap with greens.

Cooks Note: This recipe is easy to adapt – you can add chickpeas or cooked lentils, spinach or cubed/cooked potatoes to make the meal go further. Want it hotter? Add more curry and/or red pepper flakes.

Make no mistake, we are not experts in the ways of Indian cooking. No way-no how. Indian cuisine is complicated and a true art. But sometimes, we try our hand at an Indian “knock-off.” Like this recipe.

Part of what is so incredible about Indian food is the complex layers of flavor. We attempt to recreate that in this recipe by using a variety of spices at different points during cooking. This recipe is both comfy – who doesn’t love mashed potatoes? – and sophisticated. You can make it for a date or company, or just cook it up for yourself and enjoy the leftovers.

We love the Beyond Meat lightly seasoned “chicken” strips in this recipe, and the company was kind enough to share a coupon with us for you, too. But if you can’t find it near you, try tempeh, seitan or even chickpeas.

Start by making the marinade for the Beyond Meat strips. In a large bowl, combine peach jam, fresh ginger, fresh garlic, thyme, cinnamon, Worchestershire sauce, salt, pepper, garlic chili sauce and olive oil. Stir well and toss in entire pack of Beyond Meat strips and red pepper strips. Stir to coat and allow to marinade at least one hour or up to overnight.

About 30 to 45 minutes before serving the meal, peel all the potatoes and dice into similar size cubes. Add to boiling water with 3 cloves of chopped garlic and cook until fork-tender, about 30 minutes. Drain potatoes when done and put in a large bowl with Earth Balance, almond milk,curry powder, cumin, red pepper flakes and peas. Smash with a potato masher until the texture/smoothness you prefer is achieved. Season with salt and pepper, and set aside until ready to eat.

To complete the Beyond Meat, sauté chopped onions in Earth Balance in a large skillet until soft and browned. Add Beyond Meat, peppers and marinade. Simmer about 5 to 7 minutes, until everything is warmed through. When done, fold in the spinach. The heat will quickly wilt the greens.

Serve a large portion of curry mashers with the Beyond Meat, veggies and sauce over top. If you like, top with cilantro, red pepper flakes or vegan yogurt for a more authentic Indian experience.